FRESH CHORIZO TACOS

Fresh Chorizo Tacos image

Provided by cookiedog

Time 35m

Yield 24 tacos, 8 serving(s)

Number Of Ingredients 16

1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat
4 garlic cloves
3 tablespoons chopped white onions
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies
1 tablespoon ground cumin
1 teaspoon dried whole Mexican oregano, rubbed to a powder
1 teaspoon crushed hot chili pepper
3 tablespoons white vinegar
2 tablespoons canola oil
fresh corn tortilla, warmed
Mexican crema, creame fraiche or sour cream
diced white onion
chopped cilantro
shredded iceberg lettuce or green cabbage

Steps:

Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.

Nutrition Facts : Calories 186.4, Fat 15.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 477.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 9.9